Makes about 1 cup – double and triple quantities as needed!

10 oz jar artichoke hearts in olive oil, drained (avoid the vinegar-marinated kind!)
1 clove garlic
Juice of ½ lemon
2 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh mint
5 Tablespoons extra virgin olive oil
Pinch of kosher salt
Pinch of freshly cracked black pepper

Place all ingredients in a food processor and puree until smooth. Let sit at room temperature for a few hours to allow flavors to mingle and mellow. Serve on toasted bread.

Wine Pairing: This is a great nibble at the cocktail hour — works with Pinot Grigio, Sauvignon Blanc or any high acidity, crisp white wine.